GARLIC CITRUS ROASTED PORK TENDERLOIN — Pork tenderloin is coated in a savory spice rub with load of fresh garlic, then drizzled with lemon and lime juice and roasted until crispy on the outside and tender in the middle. So good!
I’m pretty excited to share this Garlic Citrus Roasted Pork Tenderloin recipe with you. Because it was absolutely, amazingly delicious!
Probably one of the best pork tenderloins I’ve ever made or eaten. And that’s really saying something, because we eat a lot of pork tenderloin around here.
The best part is, the ingredient list is fairly short and super simple–nothing unusual or hard to find. Just some spices, whole cloves of garlic, and lemons and limes.
If you’re thinking it doesn’t sound like much, I felt the same way before I tried this tender, juicy pork roast. It just goes to show you that sometimes the best dishes are made with the most unassuming ingredients.
I really think you could use oranges in this recipe too–either add one in, or replace the lime or lemon. In fact, I’m planning to try it myself very soon.
And yes, I really did add all the cloves from a whole head of garlic. Trust me, it’s amazing! You don’t have to eat them, of course (but I totally do!). But all that garlic adds so much flavor to this recipe.
Pork is one of those things that’s really easy to overcook. Which you want to avoid at all costs. Overcooked pork is really tough and dry.
But of course, you also want your pork cooked properly, so this is one of those times when it’s pretty important to use a meat thermometer and check the tenderloin frequently as it nears the end of the cooking time.
One thing I love about pork tenderloin is that it cooks up so quickly. So even though this meal is fancy enough for company, it’s quick enough for a weeknight dinner.
Be sure to save this Garlic Citrus Roasted Pork Tenderloin recipe to your favorite Pinterest board for later.
Tips for Cooking Pork
Cooking time: Do not overcook pork or it will become tough and dry. The USDA recommends cooking pork to an internal temperature of 145°F. Cooking to 145°F will result in clear or slightly pink tinted juices and meat that is tender and juicy.
Let it rest–before and after cooking: Take pork out of the refrigerator about 15 minutes before cooking. Bringing the meat to room temperature will help it cook more evenly.
Let cooked pork rest for at least 10 minutes before carving. This allows juices to be distributed throughout the meat and results in juicer pork.
Slice it right: Cutting pork (or any meat across) the grain will produce slices with shorter fibers, resulting in more tender pieces.
Here’s what you’ll need to make Garlic Citrus Roasted Pork Tenderloin
- Pork tenderloin
- Vegetable oil
- Produce: lemons, limes, garlic, parsley
- Spices: Italian seasoning, garlic powder, cumin, onion powder, salt, pepper, chili powder, paprika
- 2 (1.5 lb) pork tenderloins
- 1 tablespoons vegetable oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1 head of fresh garlic
- 1/4 cup fresh lemon or lime juice (or a combination)
- 2 large limes
- 1 large lemon
- Fresh parsley, for garnish
- Preheat oven to 400 degrees and lightly grease a large roasting pan. Pierce pork all over with a fork and brush each tenderloin with the vegetable oil.
- In a small bowl, combine all of the seasonings. Pat the spice mixture onto the pork, covering completely. Place tenderloins in the prepared pan and drizzle with lemon and lime juice.
- Cut the lemon and lime into slices and arrange around the pork in the pan. Remove the garlic cloves from the head and peel. Arrange garlic around the meat in the pan.
- Bake for 25-30 minutes, or until pork is browned and internal temperature reaches at least 145 degrees. Let pork rest on a cutting board for 5-10 minutes. Spoon pan juices over pork and sprinkle with fresh chopped parsley before slicing and serving.
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Who Dished It Up First: Adapted from Creme De La Crumb